Sous Chef - Hotel Renegade

Geronimo Hospitality Group; Boise (ID); On-site; USD 40,000 - 60,000; Full time

Job summary

Join a dynamic team at Geronimo Hospitality Group as a Sous Chef, where you'll lead kitchen operations and deliver exceptional dining experiences. This role requires strong leadership skills, culinary expertise, and a passion for creating memorable moments for our guests. Embrace the challenge and make an impact in a fast-paced, rewarding environment.

Benefits

Employee Discounts

Paid Time Off

Training & Development Opportunities

401K

Medical Benefits

24/7 Online Care

Pet Insurance

Qualifications

• Three plus years of Line Cook and Supervisory experience required.
• Ability to manage a team and delegate tasks efficiently.
• Experience operating and maintaining kitchen equipment.

Responsibilities

• Directing and supervising daily kitchen operations.
• Assisting the Executive Chef in food budget and goals.
• Training kitchen staff and ensuring food safety compliance.

Skills

Organizational skills

Communication skills

Team management

Education

Culinary education or equivalent work experience

ServSafe certification

Job description

Description

STEP INTO THE BIG LEAGUES

Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don’t raise the bar. We are the bar. We create destinations, not pit stops, and we’re looking for people who are ready to join a team that pushes boundaries and values hard work every day.

HOTEL RENEGADE

Boutique and Boise. We will awaken your inner rebel, indulge your adventurous spirit and satisfy your urge to explore. Experience a boutique hotel stay unlike any other – where rough meets refined and details matter.

BARABOO SUPPER CLUB

Where traditions begin, and good times never end. Boise’s newest supper club, where you’ll be greeted with warm hospitality and a bartender who’s already mixing up an Old Fashioned. With prime rib, relish trays, and boozy ice cream on the menu, it’s the perfect place to start your night, end your night, or make your whole night.

THE HIGHLANDER

Ride the elevator to the top floor of Hotel Renegade and step into The Highlander, where the party’s just getting started. Grab a drink from the bar and indulge in the sexiest views of downtown Boise. Take a seat inside or heat things up at one of the outdoor fire pits.

PERKS OF THE JOB

We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return.

YOUR ROLE IN CREATING GERONIMOMENTS

In this role, you’ll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here—use it to build the future, make an impact, and continuously improve the guest experience.

As the Sous Chef, you are responsible for effectively directing and supervising the daily operation of the kitchen including but not limited to training, motivating, and monitoring of kitchen staff, assisting with ordering and inventory, and food preparation in adherence to the direction of the Executive Chef and company standards.

WHAT YOUR DAY WILL LOOK LIKE

• Leads a small team in supporting and servicing the day-to-day activities.
• Executes well-defined work assignments that are subject to a moderate level of control and review.
• Assists the Executive Chef in meeting and exceeding company food budget and goals
• Assists the Executive Chef in ensuring all kitchen staff are trained on dish specification
• Ordering food product to appropriate levels
• Prepare food for service appropriate to sales levels
• Assists in monitoring and controlling stock levels and makes sure stock rotation is followed in all store rooms and coolers
• Leads by example, setting the pace and standards
• Manage disciplinary issues as needed in conjunction with the Executive Chef/General Manager
• Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc.
• Communicate a vision of success of which the team wants to be a part
• Conduct daily line checks and constant, sporadic tasting of products being made and served
• Ensure all food is presented for service in a timely manner and in correct sequence
• Ensure the preparation and storage of food meets company and statutory health and safety requirements
• Ensure the kitchen adequately stocked with all necessary goods to create a smooth meal service
• Respect all co-workers and managers
• Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a fun and memorable experience for our guests
• Promote a positive perception of the company at all times both internally and in public

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Requirements

WHAT IT TAKES TO SUCCEED

Experience and/or Training

• Three plus years of Line Cook and Supervisory experience or culinary school required
• ServSafe certified
• Culinary education or equivalent work experience
• Strong organizational and communication skills
• Ability to operate and maintain kitchen equipment
• Ability to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations
• Ability to handle difficult and challenging situations and conversations

MANDATORY REQUIREMENT

• U.S. Work Authorization (required).

JOIN A TEAM THAT MAKES AN IMPRESSION

At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If you’re ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer.